Easter Baking Recipes To Try At Home
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Easter weekend is the perfect time to get creative in the kitchen – particularly as we’ll all be spending it in our homes this year. With that in mind, we’ve picked out a selection of the best Easter baking recipes for you to impress your lockdown buddies with. Happy feasting!
Bird Nest Easter Egg Cupcake
This is an easy Easter recipe which can be made with two different flavours of cupcakes decorated with vanilla, chocolate icing and chocolate eggs, created by Surender Mohan, executive chef of Jamavar and Bombay Bustle.
Makes around 20 cupcakes
- 150g butter
- 100g sugar
- 100g egg yolks
- 50g milk
- 175g flour
- 15g baking powder
- 100g almond powder
- 250g grated carrot
- 1nos lemon zest
- 5g cinnamon powder
- 100g egg white
- 50g sugar
- Cream the butter and the sugar until light and fluffy.
- Add the egg yolks.
- Add all the dry ingredients together.
- Prepare meringue with egg white and sugar and fold in the above mix.
- Fill the mixture in cupcake liners and bake it at 180 degrees celsius for 12 minutes.
Makes 20 cupcakes
- 280g flour
- 6g baking powder
- 2 eggs
- 260g sugar
- 175g milk
- 260g oil
- 4g vanilla
- Mix well milk, oil, vanilla, sugar and eggs until the sugar dissolves.
- Add the flour and the baking powder and make a smooth batter.
- Fill the cupcake liners and bake at 180 degrees celsius for 12 minutes.
Vanilla and Chocolate Icing
Butter Vanilla Icing
- 200g butter
- 100g icing sugar
- 5ml vanilla essence
- Cream the butter and the icing sugar until light and fluffy.
- Add the vanilla essence.
Butter Chocolate Icing
- 200g butter
- 100g icing sugar
- 20g dark cocoa powder
- Cream the butter and the icing sugar sieved with cocoa powder until light and fluffy.
- 200g white chocolate
- 4g colour as desired
- Melt white chocolate on a double boiler.
- Add the oil based edible colour and stir well to bring the temperature down.
- Line up Easter egg moulds and fill with the tempered coloured chocolate and let it set in the refrigerator.
- Arrange them and serve.
Mini Chocolate Delights
By Lina Stores chef Masha Rener
- 150g dark chocolate (70% cacao)
- 150g butter
- 100g sugar
- 3 eggs
- 40g corn starch
- Pinch of salt
- Creme Fraiche and any jam to serve
- Melt the chocolate in the double boiler. Take it away from the heat once melted and add sugar, then mix together.
- Add one egg at a time and mix together. Then add starch and a pinch of salt, and combine everything.
- Put the dough in individual muffin paper cups or in a muffin tray and freeze for 4 hours.
- Bake in the oven straight from frozen for 10 min at 160 degrees.
- Serve with creme fraiche and jam of choice
- This dessert can also be served semi-frozen with whipped cream.
Hot Cross Bun and Easter Egg Bread and Butter Pudding
- 3 hot cross buns, sliced into 6 vertical slices
- 600ml whole milk
- 75g softened butter
- 6 eggs
- 2 tablespoons sugar
- Leftover Easter eggs, broken up
- Butter the bread and place into a baking dish that will hold about 850ml of liquid.
- Beat the eggs and sugar lightly and add the broken-up chocolate.
- Bring the milk to the boil.
- Whisking the eggs all the time, slowly pour the hot milk over the egg, sugar and chocolate mixture until all the mix has been beaten in and the chocolate has all melted.
- Strain this mixture into a large jug. This help ensure a smooth custard.
- Pour this mixture over the buttered bread which has been placed in a baking dish.
- Place the whole dessert in the fridge for a few hours during which time the bread will absorb some of the egg and milk mixture.
- When ready to cook the bread and butter pud, place it in a bain marie in oven 150ºC/300ºF and cook for about ¾ hour or until a knife inserted into the pudding comes out clean.
- Serve at room temperature, dusted with icing sugar.
Hot Cross Bun Brownies
By Edinburgh bakery Twelve Triangles
- 240g unsalted butter
- 70% dark chocolate
- 360g soft dark brown sugar
- 4 eggs
- 200g plain flour
- 5g Maldon sea salt
- Zest 1 orange
- 1tsp mixed spice
- 3 pieces stem ginger finely chopped
- 120g marzipan roughly chopped
- 60g mixed peel
- Pre-heat your oven to 180c or 175c fan Line a 12”x8” tin with greaseproof paper
- Melt the butter and chocolate together slowly over a low heat.
- Whisk the sugar and eggs together, just for a minute we do not need to add air in as we want the brownies to be fudgey and rich.
- Pour the chocolate mixture into the eggs and sugar and whisk to combine.
- Sift the flour, spice and salt into your mix and carefully fold it through until there are no dry patches of flour left.
- Add in the orange zest, stem ginger and mixed peel stirring this in.
- Pour half you mixture into your lined tin and then sprinkle your chopped marzipan over the top,then cover it with the remaining brownie mix.
- Bake for 26-30 minutes until you see a crack form around the edge and there will be a skin over the top but it will still be quite wobbly.
- Take it out the oven and allow to cool before cutting.
Easter Cake Lollipops
- 85g caster sugar
- 275g golden syrup
- 330g peanut butter
- 1 teaspoon vanilla sugar
- 70g coconut flakes
- 140g of cereal flakes
- About 450g chocolate: white, milk or dark
- Heat caster sugar, syrup and peanut butter in a saucepan (note, do not boil).
- Crush or crumble the cereal flakes slightly.
- Take the pan aside and add the vanilla sugar, the coconut flakes and the cereal.
- Mix well, and when cool enough to handle shape into small egg shapes, balls or any shape you want.
- Push a lollipop stick or skewer into each ball. Let set in the fridge for 30 minutes.
- Melt the chocolate in a microwave or in a bowl over simmering water and dip each one into chocolate.
- Dip the egg-shaped ones into white chocolate or add some yellow food colouring to the chocolate to make chickens. Cool down and use a tooth pick dipped in dark chocolate to make eyes and sprinkles as a beak.
- Decorate with additional melted chocolate, sprinkles or any other decorations you have. You could use flaked almonds as bunny ears, hundreds and thousands as eyes – whatever you can think of. Just make sure to do it soon after you dip in the chocolate as it makes it easier to attach.
- Store in the fridge.